Grilled Pepper Salad
45 min
total
4
people
187
calories per serving
Ingredients
4 people
- 2 pcRed bell pepper (whole)
- 2 pcYellow bell pepper (whole)
- 2 pcGarlic (finely minced)
- 4 tbspExtra virgin olive oil
- 1 tbspRed wine vinegar
- 1 pinchFleur de sel
- 1 pinchBlack peppercorns (ground)
- 1 pcThyme (leaves only)
Method
The pepper skins char under the grill to reveal meltingly sweet flesh. Olive oil coats the glossy strips, heightened by fresh garlic and a sharp touch of acidity.
- 1
Place the whole peppers under the oven grill. The skin must blacken, blister, and pull away. Turn them regularly until they collapse.
- 2
Remove the peppers and immediately seal them in a covered bowl. The steam will loosen the skin. After 15 minutes, remove the blackened skin, seeds, and white membranes.
- 3
Tear the flesh into strips by hand. Mix with minced garlic, oil, vinegar, and thyme. The flesh should be glossy and soak up the juices.
Frequently asked questions
How do you get this dish right?
- Never rinse the peppers under water to peel them; you will lose all the smoky flavor and sugar.
- Collect the juices released by the peppers during peeling and add them to the marinade.
How long does this dish keep?
Store in the refrigerator in an airtight container for 3 to 4 days. Take them out 20 minutes before serving so the oil becomes fluid again.
4.2
30 reviews
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